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Croquettes of Chicken

A fried ball of seasoned chicken and ham mixed with cream and egg, coated in breadcrumbs.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
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Why it works: Lemon and parsley match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 14,037 recipes. Both carry beta-phellandrene, which smells minty, terpene. The science ↓

Croquettes of Chicken

Ingredients

Directions

Make the filling

  1. Combine the chopped chicken, ham, cream, egg yolks, lemon juice, salt, and pepper in a saucepan.

  2. Cook the mixture until it binds together.

  3. Transfer the mixture to a plate to cool.

Shape and coat

  1. Once cooled, shape the mixture into balls.

  2. Dip each ball in the beaten egg.

  3. Coat each ball with gluten breadcrumbs.

Fry and serve

  1. Fry the croquettes in boiling oil until golden brown.

  2. Drain the croquettes on paper towels.

  3. Serve with fried parsley.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Lemon + parsleytop 1% of all pairs
    Smell alikestrong
    Cooked together14,037 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  2. Pepper + parsleytop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  3. Lemon + peppertop 3% of all pairs
    Smell alikestrong
    Cooked together27,047 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  4. Chicken + hamtop 14% of all pairs
    Smell alikemoderate
    Cooked together1,497 recipes

    Shared aroma: 1-octen-3-ol (mushroom, earthy).

  5. Chicken + lemontop 16% of all pairs
    Smell alikemoderate
    Cooked together5,092 recipes

    Shared aroma: (e,e)-2,4-decadienal (fatty, deep fried).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Cooked chicken or veal
Forms the main body of the croquette filling.
Egg yolks
Bind the mixture and help it set when cooked.
Cream
Adds moisture and softness to the filling.
Beaten egg
Creates a coating that helps breadcrumbs adhere and brown when fried.
Gluten breadcrumbs
Form a crisp, golden outer crust when fried.

The step that matters

Cook the mixture until it binds together. Heating the egg yolks gently thickens and sets the mixture so the balls hold their shape. Undercooked filling stays soft and may break apart when shaped and fried, while overcooking can make it dry and stiff.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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